Name: Spiced vegetable, chickpea and ricotta salad
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 2
Ingredients: 200 gram baby carrots, trimmed; 1 small kumara (250g), cut into 2cm small kumara (orange sweet potato) (250g), cut into 2cm; 1/2 small red onion (50g) cut into wedges; 1/2 medium red capsicum (175g), sliced thickly; 1/2 x 400g canned chickpeas (garbanzo beans), rinsed, drained; 1 tablespoon rice bran oil; 1 teaspoon each ground cumin and coriander; 150 gram fresh ricotta; pinch each dried chilli flakes and oregano; 150 gram vine-ripened baby cherry truss tomatoes; 2 tablespoon roughly chopped walnuts; 2 tablespoon fresh flat-leaf parsley leaves, torn

Spiced vegetable, chickpea and ricotta salad

These golden caramelised vegetables, tossed with baked ricotta and chickpeas are best served warm. But if you have any leftovers, they make a great work lunch. And they're suitable for diabetics, too.

Serves 2

Prep

10M

Cook

50M

Total

Ingredients

200 gram baby carrots, trimmed

1 small kumara (250g), cut into 2cm small kumara (orange sweet potato) (250g), cut into 2cm

1/2 small red onion (50g) cut into wedges

1/2 medium red capsicum (175g), sliced thickly

1/2 x 400g canned chickpeas (garbanzo beans), rinsed, drained

1 tablespoon rice bran oil

1 teaspoon each ground cumin and coriander

150 gram fresh ricotta

pinch each dried chilli flakes and oregano

150 gram vine-ripened baby cherry truss tomatoes

2 tablespoon roughly chopped walnuts

2 tablespoon fresh flat-leaf parsley leaves, torn

Method

1.Preheat oven to 200°C. Line an oven tray with baking paper.

2.Place carrot, kumara, onion, capsicum and chickpeas on tray. Drizzle with half the oil and sprinkle with cumin and coriander. Toss gently to combine.

3.Place ricotta on tray alongside vegetables. Drizzle with remaining oil; sprinkle with chilli and oregano. Bake ricotta and vegetables for 40 minutes or until vegetables are tender, adding tomatoes to tray for the last 10 minutes of cooking time.

4.Serve ricotta with vegetables sprinkled with nuts and parsley.

You can use heirloom baby carrots, which would add great colour to this dish.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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